This is inspired by Eating Well! Love the crispy sage and proscuitto on top!
3 tbsp olive oil, divided
16 fresh sage leaves
2 slices prosciutto, coarsely chopped
1 medium shallot, minced
2 cloves garlic, minced
¾ cup creme fraiche
¼ c grated Parmesan
½ tsp ground pepper
⅛ tsp salt
1 lb whole-wheat gnocchi
1 tsp truffle oil
Bring a large pot of water to a boil.
Heat 2 tbsp olive oil in a medium skillet over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Leaving the oil in the pan, transfer the sage to a paper-towel-lined plate. Add prosciutto to the pan and cook, stirring occasionally, until crispy, 1 to 2 minutes. Leaving the oil in the pan, transfer the prosciutto to the plate with the sage. Set aside.
Add the remaining 1 tbsp olive oil to the pan. Add shallot and garlic and cook, stirring often, until translucent, 30 to 60 seconds. Add creme fraiche and bring to a boil. Adjust heat to maintain a simmer. Whisk in parmesan, pepper and salt. Remove from heat and cover to keep warm.
Cook gnocchi in the boiling water until they float to the surface, about 3 minutes. Using a slotted spoon or sieve, scoop out the gnocchi and add to the sauce, along with truffle oil. Stir to coat. Top the gnocchi with the reserved sage and pancetta and more cheese, if desired.
This is from F&W with a little twist from me. This is the ultimate weeknight comfort food!
Nonstick cooking spray
8 cups thawed frozen Tater Tots (32 ounces)
Flaky sea salt
Heat a waffle iron; preheat the oven to 200°. Grease the waffle iron with nonstick spray. Spread 2 cups of the tots on it; sprinkle with salt. Close and cook on medium high until nearly crisp, about 5 minutes. Open the waffle iron and fill in any holes in the waffle with more tots, then close and cook until golden and crispy, 2 to 3 minutes. Transfer to a baking sheet; keep warm in the oven. Repeat with the remaining tots.
With Truffles Egg:
Bring a large pot of water to a simmer, add 1 tbsp white vinegar. Crack eggs into a small dish then gently add to simmering water. Cook 4 minutes. Drizzle tot waffle will a little truffle oil, top with egg, salt and pepper.
With Proscuitto Mustard & Arugula:
Mix 1/4 c creme fraiche and 2 tbsp whole grain mustard in a bowl.
Toss 2 c baby arugula with 1 tsp lemon juice and 1 tsp olive oil in a bowl.
Top each waffle with 1 tbsp of the creme fraiche sauce, Proscuitto and 1/2 c arugula. Garnish with cornichons.
What better way to end a Monday than with a big bowl of truffle infused pasta topped with truffled bread crumbs. The best part, it only takes a few minutes to whip up!
8 oz pasta
2 pieces day old bread
1/2 tsp garlic powder
8 oz Creme fraiche
12 oz spinach
2 cloves garlic, minced
Jarred chopped truffles (optional)
Cook pasta according to package.
Chop bread in a food processor into medium size crumbs. Dump into a non stick skillet, toss with garlic powder and drizzle with a little truffle oil. Cook over medium low heat until lightly browned, tossing often. Set aside.
Chop the spinach in the food processor until finely chopped. Dump in a 12 inch skillet with the creme fraiche and garlic, cook over low heat, stirring. Cook for about 8 minutes (I started this when I started cooking the pasta.
Add drained pasta to the skillet, chopped truffles (if using), and a little truffle oil, stir to combine and cook for 2 minutes. Serve with a drizzle of truffle oil, truffle salt and parm, topped with truffled bread crumbs.
I am obsessed with baby kale. Tonight baby kale gets fancy with a little truffle oil, a poached egg and some home baked bread. You can skip the truffle oil and truffle cheese and just use a good olive oil and a mild cheese such as fontina.
8 oz baby kale
1 TBSP olive oil
3 cloves garlic, minced
4 eggs, poached
1/4 c truffle cheese, shredded
In a 12 inch skillet, hear oil over medium heat, add garlic and cook for 3 – 4 minutes. Add kale, cook for 2 – 3 minutes until softened. Add truffle salt and espelette pepper to taste.
Serve kale topped with truffle cheese, poached eggs and drizzle with a little truffle oil.
This is a one two punch of truffle goodness! Best of all it is a quick meal!
2 onions, minced
4 cloves garlic minced
28 oz tomatoes
3 c chicken stock
1/4 c tomato paste
In a medium soup pan heat 1 TBSP olive oil over medium heat, add onions and garlic and cook for 5 minutes until softened. Add tomatoes, stock, paste and pepper, cook for 15 minutes. Purée with blender to immersion blender.
Top with truffle salt and a little truffle oil before serving.
8 slices of sourdough bread
4 – 6 oz truffle cheese, sliced 1/4 inch thick
Place cheese between two slices of bread. brush with truffle oil.
Heat non stick pan over medium heat, add 1 TBSP truffle oil. Add sandwiches and cook until bread is crispy and cheese is melted.
This is one of my all-time favorite salad dressings. I stared using light olive oil recently as I felt extra virgin was taking away from the wonderful truffle taste. Keep it simple with this dressing, the best lettuce and nothing else.
2 1/2 TBSP white truffle oil
1 TBSP light olive oil
1 TBSP champagne vinegar
1/4 tsp lemon juice
1/2 tsp salt
Trader Joe’s fresh pasta is wonderful! I love to pair it with a cream sauce and crab. This time I added a little Truffle Oil and It made this dish even more decadent. Who says you can’t eat fancy on a weeknight? This one comes together in less than 20 minutes.
1/2 lb fresh pasta
8 oz creme Fraiche
7 oz crab
2 tsp truffle oil
1 tsp espelette pepper
Parmesan to sprinkle on top
Bring a large pot of salted water to a boil. Cook pasta according to package.
Meanwhile, in a large skillet heat the cream and crab over low heat. Add pasta to cream, cook for 1 minute, cover and remove from heat for 2 minutes. Serve, top with truffle oil, pepper and cheese.
Spinach and mushrooms go together so why not spinach and truffle oil? This dish is super easy and amazing!
16 oz spinach
1 larges sweet onion, thinly sliced
2 tsp olive oil
1/4 c white wine
1+ TBSP truffle oil
In a large pan over medium heat, heat 2 tap olive oil, add onion and cook or about 20 minutes until carmalized. Add wine if the pan starts to dry out a TBSP at a time. Add spinach, salt & pepper and cook about 5 minutes until the spinach is wilted. Remove from heat and stir in truffle oil.